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Thursday, September 22, 2011

It's Apple Picking Time!

I went to a local apple orchard and bought 1/2 peck of apples... what to do with them now. Well my kids love my Apple dumplings so that is a must. But the rest hmmm. When baking or cooking with apples you want to use a tart apple, if you use a sweerter apple you won't have much flavor in your final product.

The orchard I went to is owned and run by Tom and Cindy DeGroot. I have been going there for years, unfortunately I can't go pick my own apples and I love to do that. But the Degroot's have a really cool little store. It resembles a road side fruit stand, but when you walk in it feels welcoming and old fashioned. There is an array of Grandma's preserves , coloring books and honey. We got some of each and then there is Annie B. Caramels, we bought Caramel Apple, Butter Rum and the original flavors. Oh My Goodness both my husband and I agreed that we had never tasted caramels as good as these. We are going to go back and get more of them. Once we do I am going to get enough so I can share them with one of you.!

1. In a large pot heat oil over medium heat. Add carrot, celery, and onion. Cook, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown. Add the squash, apple, and broth. Bring to boiling. Reduce heat. Simmer, uncovered, for 20 minutes or until squash is tender. Cool slightly.

2. Puree the soup, in batches if necessary, in a blender or food processor, or with an immersion blender. Season to taste with pepper and serve topped with whole grain croutons. Makes 4 to 6 servings (about 6-1/2 cups).

Apple Pasta Salad

Ingredients

2 cupscooked mini wagon wheel pasta

1 small Granny Smith apple, cored and chopped (1 cup)

1/2medium cucumber, seeded and chopped (3/4 cup)

1/4cupchopped toasted pecans

1/4cupgolden raisins

2 tablespoonsolive oil

1/4teaspoonsalt

1/8teaspoonground black pepper

1 tablespoonchopped fresh parsley (optional)

Make It

In a large bowl combine the pasta, apple, cucumber, pecans, raisins, olive oil, salt, and pepper. Cover and chill until serving time (up to 6 hours). Stir in parsley, if desired. Makes 4 to 6 servings (about 4-1/2 cups).

Baked Savory Apples

Ingredients

6 ouncessweet pork or turkey sausage

1/3cupchopped onion

1/2cupcooked brown rice

1 teaspoonchopped fresh rosemary

1 teaspoonchopped fresh thyme

1 tablespoonolive oil

dash ground black pepper

4 large Braeburn apples (about 8 to 10 oz. each)

3/4cupapple juice

Make It

1. Preheat oven to 375 degree F. In a large skillet cook sausage and onion until sausage is brown, stirring to break up sausage. Drain off any fat. In a medium bowl combine sausage mixture, rice, rosemary, thyme, oil, and pepper; set aside.

2. Slice the tops off of each apple and a thin slice from the bottom to allow them to stand flat. Core apples, starting from the stem end, using a melon baller or small spoon, going to but not through the bottom of the apple. Use the melon baller or spoon to scoop out the apple, leaving about 1/4-inch apple shell. Chop 1/2 cup of the scooped-out apple and add to sausage mixture.

3. Place the apples in a 2-quart square baking dish. Fill with meat mixture. Pour apple juice into the bottom of the baking dish.

1. Preheat oven to 375 degree F. In a small bowl combine the walnuts, raisins, brown sugar, cardamom, and nutmeg; set aside.

2. Slice off a thin slice from the bottom of apples to allow them to stand flat. Core apples, starting from the stem end, using a melon baller or small spoon, going to but not through the bottom of the apple. Place apples in a 2-quart square baking dish. Stuff apple cores with fruit and nut mixture, mounding filling as necessary. Place 1 teaspoon butter on top of filling of each apple.

3. Pour cider and honey into the bottom of the baking dish. Loosely cover apples with foil.

4. Bake for 25 minutes. Remove foil; bake, uncovered, for 20 minutes more or until apples are tender, spooning liquid over apples occasionally.

2. In a large skillet, heat oil over medium heat. Add meatballs. Cook about 15 minutes or until cooked through (165 degree F.), turning frequently to brown evenly. (Or, make 24 1-1/4-inch meatballs and cook for 12 minutes.)

3. Meanwhile, prepare glaze. In a small saucepan combine apple juice, maple syrup, and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes or until reduced by about half and is slightly thickened,stirring occasionally.